Ribs With Black Vinegar Sauce

• 2 pounds pork spareribs, cut into individual ribs
• 1/4 cup cornstarch
• About 12 cups peanut or vegetable oil for frying, divided
• 4 garlic cloves, thinly sliced
• 1 medium shallot, thinly sliced
• 2 tablespoons very thin matchsticks of peeled ginger
• 1/2 cup packed light brown sugar
• 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
• 1/3 cup reduced-sodium chicken broth
• 1/3 cup Chinese black vinegar
• 1/3 cup reduced-sodium soy sauce

1. Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
2. Heat 3 inches oil to 400u0b0F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
3. Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
4. Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
5. Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

pork spareribs, cornstarch, peanut, garlic, shallot, ginger, brown sugar, wine, chicken broth, chinese black vinegar, soy sauce

Taken from www.epicurious.com/recipes/food/views/ribs-with-black-vinegar-sauce-242300 (may not work)